Grilled Sirloin Steak with Hatch Chile, Corn, and Scallion Relish

Makes 4 servings

4 (6-ounce) pieces of steak, such as top sirloin, rib eye, or T-Bone
1-2 teaspoons olive oil for rubbing steak
salt and freshly ground black pepper

1 teaspoon olive oil
3 scallions, thinly sliced
1 ear sweet corn, kernels removed from cob
1/2 cup roasted hatch chiles, stems removed, chopped (about 2 whole chiles)
a few shakes of salt, to season

1. Pre-heat grill to high. Allow steak to come to room temperature. Rub it all over with olive oil, and season with salt and pepper. 

2. Warm 1 teaspoon olive oil in a large skillet over medium heat. Add scallions and corn kernels and saute 2 minutes, until just browned. Add chopped chiles and warm through, about 2-3 minutes. Season with salt. Set aside. 

3. Place steaks on the grill. Grill 5-6 minutes. Flip once using tongs (forks can puncture the meat, releasing tasty juices). Cook another 5-6 minutes for medium. Cook less time for rare and longer for well-done. Do the finger test for doneness: Press steak with your fingertip. Rare should feel soft and spongy; medium should feel moderately soft; well-done should feel firm. Transfer steaks to a plate. Cover with aluminum foil and let rest 5 minutes to seal in juices. Top each steak with a quarter of the relish, and dig in! 

Recipe created by Susan Russo of Food Blogga.